Seafood paella, the Spanish rice with shellfish
Seafood paella with bomba rice, king prawns, mussels, squid and saffron, cooked in fish stock until the socarrat forms. The great Spanish one-dish meal to share.
Are you looking for a real seafood paella, the Spanish one with shellfish and that golden crust on the bottom?
Then this recipe is for you. I’ll walk you through it step by step: a generous seafood paella with bomba rice, king prawns, langoustines, mussels and squid, cooked in fish stock and scented with saffron. It is the classic one-dish meal to carry to the middle of the table and share.
The secret to a good paella lies in two things: a well-cooked sofrito, that base of tomato and paprika that needs to turn dark red, and the right ratio of stock to rice. Four parts stock to one of rice gives you grains cooked just right, dry and never sticky.
Making paella has at least three advantages: it is naturally gluten free and lactose free, it is a showstopping dish that is perfect for special occasions, and it lets you manage the cooking of the seafood so it stays tender and juicy.
The most important trick is to never stir the rice once you have added it: only then does the socarrat form, the caramelised crust on the bottom that for many is the best part. If you want to bring it out, raise the heat for the last minute and listen for the gentle crackle.
Serve it right away, in the paella pan itself, with a few lemon wedges on the side. It is a dish to enjoy freshly made, when the aromas of the sea are at their peak.
Ready? Let’s make the seafood paella.
Base preparations used
Steps
- Heat the oil in the paella pan and sear the king prawns and langoustines for one minute per side, then set them aside.
- In the same oil add the squid rings and the mussels. When the mussels open, remove them and set aside.
- Lower the heat, add the paprika and immediately the chopped tomato. Cook until the water evaporates and the sofrito turns dark red.
- Pour in the fish stock (four parts stock to one of rice), bring to the boil, adjust the salt and add the saffron.
- Add the rice, spreading it out evenly, and cook for 19 minutes without stirring it again: the first 6 minutes over high heat, then add the diced monkfish and continue over medium heat.
- In the final minutes arrange the reserved king prawns, langoustines and mussels on top. Finish over low heat; if you like the socarrat, raise the heat for the last minute. Let it rest for 5 minutes before serving.
Helpful tips
Do not stir the rice once it is in: that is how the socarrat forms, the golden crust on the bottom.
Bomba rice absorbs a lot of liquid without going mushy: keep to the ratio of four parts stock to one of rice.
Do not overcook the shellfish: a few moments are enough, otherwise it turns rubbery.
Serve it in the paella pan itself, in the centre of the table, with lemon wedges on the side.
Average nutrition per serving
- Calories
- 520 kcal
- Carbohydrates
- 70.0 g
- Sugars
- 4.0 g
- Protein
- 28.0 g
- Fat
- 13.0 g
- Saturated fat
- 2.0 g
- Fiber
- 3.0 g
- Sodium
- 700 mg
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